Instructions

Step 1

Combine yeast, warm water and sugar in a small bowl, cover with plastic wrap and allow to stand in a warm place for 10 minutes or until small bubbles appear on the surface.

Step 2

Meanwhile, combine sifted plain flour and salt in a large bowl. Pour in oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until dough is smooth and elastic.

Step 3

Place dough in a large lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 40 minutes or until dough has doubled in size.

Step 4

Divide the dough into 4 and roll each piece out on a lightly floured board into 20cm rounds.

Step 5

Combine shredded BBQ chicken, mushrooms and Leggo’s Pesto and place a quarter of the mixture on one side of each of the dough rounds. Top filling on each calzone with 6 halves of bocconcini cheese and 3 basil leaves torn into pieces. Brush edges with beaten egg, place other half of dough over filling and gently seal the edges.

Step 6

Place calzones onto two baking paper lined baking trays and brush with remaining beaten egg and sprinkle with black pepper. Bake in a preheated oven at 190°C for 15-20 minutes. Serve with tomato relish.

Tasty Tip!

Make entrée sized calzones by dividing dough and filling into 8 before assembling.